Beef stew or goulash is an excellent family meal for the weekend. Of course, the goulash recipe may vary. Everyone has their tips and tricks that make goulash tasty and exceptional. However, the basis remains generally the same. Good meat (beef or venison) is essential, which has to be cook for a longer time together with some vegetables.
A popular dish in Europe
Goulash is a well-liked dish in many European countries, especially in Central Europe. Goulash has its origin in Hungary (where it’s a national dish), although it is made more like a soup there. There are many variations of this dish. Each country has its own note. In Germany, it is prepared like a thick beef stew.
There are three characteristics of this German-style goulash:
- it is served with spätzle
- the recipe requires less liquid
- there are no potatoes
Spätzle is a type of German pasta that is popular especially in southern Germany (Swabia region). Only three ingredients are needed for preparation, namely flour, eggs, and water. To make the spätzle, you need a special tool through which you push the dough into boiling water.
But don’t worry, you should be able to find spätzle in bigger supermarkets. Just boil them in salted boiling water just like any Italian pasta.
Compared to Hungarian goulash, this German-style goulash has a much denser consistency and a more concentrated taste, which fits perfectly with spätzle. After frying the meat, add red wine. If the wine partially evaporates, add broth or water and let it simmer for a longer time.
However, do not add too much broth or water, as we want it thicker. If it will get too thick later, you can easily add a glass of water.
Tips for the best goulash
- First, cook the diced meat well until brown on high heat. Don’t worry when the bottom of the pot looks slightly dark. Just deglaze it with wine and the goulash will get a nice deep color and flavor
- Add the onions only after the meat starts to brown nicely. We want to fry the meat well and we don’t want to overcrowd the pot
- Finally, serve the finished goulash with a little sour cream and fresh parsley